Prepare syrup by boiling 1 kilo sugar, the water and lemon juice for 2 minutes.

Make caramel by melting the 250 grams of sugar in a saucepan. When the sugar becomes golden in color, add 3 soup spoons of the syrup and mix. Pour the caramel sugar into the syrup. Mix well.

Place the kadayif in a pan 6 or 7 cm. larger than itself. Pour in enough hot water to fill the pan 3 cm. above the kadayif. Let stand 15 minutes, then drain off the water not absorbed by the kadayif. With a knife, make a cross-shaped incision on the kadayif. Put the pan on a low heat and slowly add the syrup, then keep spooning the syrup from the pan over the kadayif. When the syrup has been absorbed, place the pastry on a serving dish and let cool.